Winning apple and egg recipes from the N.C. State Fair
Donna Barefoot of Benson took first place and $200 for her NC Apple Slaw in the NC Apple Growers Association’s Apple Recipe Contest.
Gail Fuller of Raleigh took first place and $200 for her Slow Cooker Pumpkin Pecan Bread Pudding recipe in the N.C. Egg Association’s The Incredible Edible Egg Recipe Contest.
The winning apple and egg recipes follow:
NC Apple Slaw
-
1 Gala apple (thin sliced)
- 1 Granny Smith apple (thin sliced)
- ¼ cup seasoned rice vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- ½ teaspoon salt
- 2 teaspoons seeded and minced Jalapeno pepper
- 8 cups fine shredded Napa cabbage
- 1 red bell pepper (seeded and cut in thin slices)
- ½ cucumber (cut in thin slices)
- ¼ cup of cilantro
- 3 tablespoons sesame seeds
- 1 ounce radish sprouts
Slice apples and set aside. In a large bowl, whisk vinegar, oil, honey, salt and pepper. Add apples and toss to coat. Add remaining ingredients except sprouts and toss to coat. Just before serving scatter sprouts over top of slaw. Serves 8.
Slow Cooker Pumpkin Pecan Bread Pudding
- 1 (1 pound) loaf day old bread – about 8 cups
- ½ cup raisins
- 4 eggs
- 1 cup canned pumpkin
- 1 cup Half-n-Half
- ½ cup heavy cream
- ¾ cup brown sugar
- 3 tablespoons butter – melted
- ½ teaspoon vanilla
- 1 tablespoon pumpkin pie spice
Praline Sauce:
- ½ cup butter
- ½ cup heavy cream
- 1/3 cup brown sugar
- ½ cup toasted pecans – chopped
In a heavy saucepan over medium-low heat, stir together butter, cream and brown sugar. Bring to a boil and reduce heat to low. Simmer until sauce thickens or for about 5 minutes. Add chopped pecans and pour over bread pudding in crockpot. Cook for another 30 minutes.
